• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Modified Tuscon Jailhouse Chili

  • Recipe Submitted by on

Category: Crockpot, Chili

 Ingredients List

  • ***A VERY HOT CHILI***
  • Serves six to eight
  • 2 pounds lean ground beef 6 cloves garlic 1 can (four ounces) diced green
  • chilies (Casa Fiesta brand) 1 can (four ounces) nacho-sliced jalapeno
  • peppers (Casa Fiesta brand) 6 TBS chili powder 1 can (six ounces) Hunt's
  • tomato paste 1 can (sixteen ounces) diced tomatoes 1 TBS balsamic vinegar 1
  • TBS Extra-Virgin olive oil 1 can (twenty one ounces) Bush's Best pinto
  • beans, drained 1 whole bay leaf 3 ts ground cumin 1 ts salt 1 ts pepper 2
  • TBS brown sugar 1 large yellow onion weighing about one pound
  • Dice onion, and puree garlic. To puree garlic, put a clove under a knife
  • blade, hit the blade, which will remove the peel, then dice the clove, add
  • a little salt, and crush the diced clove under the blade of a heavy knife
  • until pureed.
  • Saute onions in olive oil; when onions clear, add garlic puree. Stir
  • quickly (less than a minute) to avoid onions browning. Remove sauteed
  • onions and garlic from skillet. Brown beef in skillet; drain well. Add
  • sauteed onions and garlic, stir quickly, then pour into crockpot. Add all
  • other ingredients and stir. Cook eight hours on low, four hours on high.
  • OPTIONAL: Best cooled and re-heated. Garnish with grated sharp Cheddar
  • cheese and sliced green onions; serve with corn chips.
  • To use dried instead of canned beans, soak two and two-thirds cups
  • (one pound) pinto or kidney beans overnight in three times their
  • volume of water. Add salt to the water the next morning, and
  • slowly bring to a boil. Boil ten minutes, cover, and let simmer
  • for two hours until beans are tender. Drain before using in
  • recipe. Family Circle Great Ideas, Vol 12, No. 4, originally posted by
  • Fred ****************************************
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Moggy
Categories: Cakes, Ethnic
Yield: 1 Servings

1 1/2 lb Plain flour
3 ts Baking powder
6 oz Lard
6 oz Margarine
8 oz Golden syrup
8 oz Sugar
Milk as necessary

Mix together the flour, salt and baking powder. Rub in the fats, add the
sugar and syrup. Mix to a stiff dough with milk. Shape into two pieces 1«"
thick . PLce on a greased baking tin and bake in a moderate oven for about
25 mins, until firm and light brown. Cut and serve thickly buttered.

Remarks: This recipe can be found in many very old books, and may have come
form the Old Norse language, where a heap of corn was known as Mugi. The
word can be traced back through early English, where corn was refered to as
Muge and later Muga. In it's ealiest form, it was probably made with yeast
and honey instead of baking powder and syrup/sugar.

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